Texas Fajita Chili Recipes

TEXAS CHILI

Steps:

• In a small saucepan, bring 1 cup stock to a boil. Add chilies. Remove from heat; cover and let stand 20 minutes. Remove and discard stems from seeds from chiles. Put chiles and soaking liquid into a food processor or blender. Cover and process until smooth., In a large bowl, combine 4 tablespoons flour , salt and pepper. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, heat oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onion to same pan; cook and stir until tender, 5-7 minutes. Add garlic; cook 1-2 minutes. Add remaining 2 cups broth, stirring to loosen browed bits from pan. Stir in chile mixture. Return beef to pan; bring to a boil. Reduce heat; simmer, uncovered until beef is tender, 1-1/2 to 2 hours. Skim fat. Stir vinegar, cilantro, brown sugar and cumin; simmer another 10 minutes. If desired, serve with tortillas, sour cream, lime wedges and additional cilantro.

TEXAS FAJITA CHILI

Steps:

• 1. IN LARGE SKILLET, SAUTE ONION AND BELL PEPPER IN OIL 10 MINS. OR UNTIL TENDER.
• 2. STIR IN KIDNEY BEANS, SHREDDED MEAT, TOMATOES, FAJITA SKILLET SAUCE, CORN, TOM. JUICE AND CHILI POWDER.
• 3. BRING MIXTURE TO A BOIL, REDUCE HEAT, COVER AND SIMMER 20 MINS.
• 4. MAKES 6 SERVINGS SERVE WITH MONTEREY JACK CHEESE OR SOUR CREAM ON TOP OF CHILI

COPYCAT CHILI'S CHICKEN FAJITAS

Steps:

• In a small bowl, combine all of the Chicken Marinade ingredients; whisk together until fully combined. Use a fork to pierce each chicken breast in several places and then place the chicken breasts in a medium-sized glass baking dish. Add Chicken Marinade to the baking dish; cover and refrigerate overnight.
• Place a large cast iron skillet over medium-high heat. Once skillet is hot, add olive oil and peppers. Sauté for 6-7 minutes, and then add the onions. Continue sautéing for 15-20 more minutes or until onions and peppers soft, stirring occasionally.
• Meanwhile, place another skillet or fry pan over medium-high heat. Place marinated chicken breasts in pan and cook until done (~15-18 minutes), flipping after 10 minutes.
• In a small bowl, whisk together all of the ingredients for the Vegetable Finishing Sauce. When the peppers and onions are almost done, reduce heat to medium low, add the Vegetable Finishing Sauce and simmer for 2-3 more minutes.
• Once chicken breasts are cooked, transfer them to cutting board and slice thinly.
• Place chicken, onions and peppers on a flour tortilla. Top with optional toppings as desired. (Tip: Wrap the stack of tortillas in a wet paper towel and microwave for 30 seconds before adding toppings. This will both warm and soften the tortillas.)

THE ULTIMATE TEXAS NACHOS

Steps:

• Slice the corn tortillas in half and set aside.
• Add enough canola oil to a large pot to fill about 1.5 inches and heat to medium. Do not bring to a boil. The temp should measure 375 degrees F.
• Add the halved tortillas in small batches and fry them about a minute or so per side, until they are lightly browned and crispy. Drain on paper towels and dash them with salt.
• When they are cooled, spread a spoonful of refried beans over each tortilla, then top them with Monterrey Jack cheese.
• Bake them at 350 degrees F about 10 minutes, or until the cheese is nicely melted.
• Serve with pickled jalapeno peppers and diced tomato over the tops, with crema and hot sauce on the side.
• Extra hot sauce for me!